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White Roux

Hi GialloZafferano viewers and welcome to our kitchen. I'm Sonia and today we'll be making a very famous, very versatile French sauce: Béchamel. This sauce was invented by a French Marquise, Louis of Béchamel; it gained fame and is still used widely in both French and Italian cuisine

Ingredients

Please See Video

Directions

MAKING
1) Melt some utter in a pan
2) Add in the flour and whisk it well
3) Cook the flour in the butter till lightly brown
4) Stream in the milk and stirring continuously thicken to a sauce
5) Season with grated nutmeg and salt
6) Simmer till nice and dense